Since Hugh wrote about molasses I figure I’d post a recipe with molasses in it. I personally find the taste of molasses a bit strong and overpowering, but adding it in small amounts to recipes really adds a little something! These cookies are gluten free and vegan, and so delicious. They are really crispy and full of flavor.
Enjoy!
You’ll need
- 1/2 cup coconut oil
- 2/3 cup agave nectar
- 3 Tbsp molasses
- 1 Tbsp ground flax seeds
- 1-1/3 cups rice flour
- 1-1/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions
Melt the coconut oil in a pan on the stove, and cool slightly. Add sugar and molasses, mix well.
In a separate bowl, sift dry ingredients together and add to the pan. Mix well.
Chill dough for about an hour in the fridge. Once chilled, form into walnut-size balls, place on greased cookie sheet about 2 inches apart.
Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
[…] Vivacious Veggie: Molasses Cookies […]
could I replace the flax for Ener-G egg replacer? I don’t have any flax right now. Or, should I just be patient and go to the store for ground flax seed?
Hi Nikki – yeah you can definitely make it with Ener-G egg replacer 🙂